Sugars of pearl millet [Pennisetum americanum (L.) Leeke] grains

The sugars in the grains of nine pearl millet cultivars were fractionated through a Biogel column. Five different sugars‘(stachyose, raffinose, sucrose, glucose, and fructose) were identified. Sucrose was predominant in all the cultivars. Raffinose content was high as compared to other cereals, and maltose was absen

Grain quality of sorghum, pearl millet, maize and minor millets

Maize, sorghum, pearl millet, and other minor millets are important staple cereals in many tropical countries including India and supply the essential calories, proteins, minerals and vitamins. Grain mass and composition show considerable variation in these cereals and therefore give rise to a variety of food products. Maize and pearl millet are valuable for their oil content and finger millet is considered as a nutritious food grain due to its very high calcium content. Maize and sorghum are inferior in amino acid composition. Cereal grains are generally processed by dehulling, wet milling, dry milling, popping, roasting, malting or fermentation. Traditional foods like roti, and t1120hick and thin porridges are commonly prepared from these cereals. Role of a few physicochemical characteristics of the grain and their influence on processing and food quality are discusse

Chemical Composition and Food Quality of Sorghum

Sorghum is the staple food grain for a large segment of the population in the semi-arid tropical regions. Though increasing the yield and i ts stability is of paramount importance, improving the grain quality also deserves attention. Sorghum grain quality is determined by several factors such as visual quality; nutritional quality, including digestibility and bioavailability of nutrients; antinutritional factors such as tannins; processing characteristics; cooking quality; and consumer acceptability. Hulse et al., (1980) have published an exhaustive review of the chemicaNutritional and processing quality of sorghuml composition and nutritive value of sorghum and millets. This report discusses t h e results of studies carried out at 1CRISAT on the nutritional quality of sorghum and gives a brief account of food quality, including consumer acceptance

Properties of Sorghum Grain and their Relationship to Roti Quality

Physicochemical characteristics of 45 sorghum genotypes were determined. The 100-grain weight, grain hardness, protein. water soluble protein, amylose, and sugars contents in the grain showed considerable variation. The roti quality of flour from the 45 genotypes was evaluated lor color, appearance. taste, flavor, and texture by a trained taste panel. The texture of dough was measured using an lnstron machine. Relationships between the physicochemical characteristics of grain and roti qualities were identified. The quantity of water soluble protein, amylose, and sugars jointly influenced the roti quality of the sorghum genotypes studied